Category Archives: Squash

August Cooking Projects

My goal has been to be more diverse in my cooking, and learn more vegetarian recipes. I’m doing pretty good so far here are some of my successes. I had a failure also with black bean falafel.

Americanized Asian Food

Really I just need to not give Chinese fast food places my money soo… I have taught myself how to make Honey Walnut Shrimp and Orange Chicken this week. They were both a success (and I made a really big mess in my kitchen!). Now if I can find the right recipe for Cashew Chicken I will be set!

 

Seafood

Salt Block Shrimp with Balsamic Portabella. Balsamic vinegar is a bit of a pain scrubbing off of a salt block I must say. Cedar Plank Salmon, unfortunately I still don’t like Salmon but I did try to like it(again).

 

Vegetarian

Grilled Zucchini and Purple Carrots with Falafel and Dill Sauce. Om nom nom! I could eat this every day but I had a terrible, horrible, very bad, not good experience with black bean falafel a few days later so I am taking a short falafel break.


Summertime Kitchen

Recent Cooking Projects

While I was seeing if the pans were going to come falling down on me(new hooks) I made my first batch of Black Bean Soup. I didn’t find a whole lot of variation in the basic recipes that are out there.

Blackbean Soup

2 cups of dried Blackbeans

4 cups low sodium Vegetable or low sodium Chicken broth

4 pieces bacon(optional)

1 bellpepper

3 cloves garlic

1 small onion

1 tsp cumin

1 1/2 teaspoons chili powder

salt to taste

1 tablespoon Worcestershire sauce(optional)

fresh cilantro

avocado

lime

sour cream

I started with 2 cups of dried beans, soaked them and rinsed them, then added 4 cups of broth and brought that to a boil then reduced it to simmer for about 1 1/2 hours. Then while the beans are coming to a boil, in a separate pan I cooked 4 pieces of chopped bacon. Add bacon to beans and then use the bacon fat to sauteed 1 bellpepper, 3 cloves worth of minced garlic and 1 small onion. After  1 1/2 hours add cumin, chili powder, salt, and Worcestershire. Continue to simmer another 1 1/2 – 2 hours.

Use the cilantro, lime, sour cream and diced avocado as a topper.

 

Grilled Yellow Squash

Leave it to me to never run out of things to do with squash. I used olive oil, ‘everyday seasoning’ from Trader Joe’s and garlic for the squash. For the falafel I am giving some frozen store bought ones a try, I saturated them in some olive oil before grilling. Made a sauce with sour cream.

 

Rice Pudding

Easy way to use left over plain rice from dinner. Add a ratio of 1 cup rice rice 1 1/2 cups soy milk, 1 cinnamon stick, a splash of vanilla, a handful of raisins, and a handful of brown sugar. Bring to boil and cook about 20 minutes, remove cinnamon stick.

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Also this week has been full of coffee ice cubes, best thing ever in the summer time. Make sure you’ve got a good coffee. There’s too much good coffee out there to drink bad coffee.

Iced Coffee

1/2 cup of cow, soy or almond milk

6-8 coffee iced cubes

1/2 cup cold coffee (brewed strong)

1 tablespoon(or more!) condensed sweet milk

 

 

 


Ambercup Squash with Garlic and Thyme

Ingredients

1 small or medium sized ambercup squash

2 tablespoons coconut oil

2-3 cloves garlic

1/2 teaspoon dried thyme

1/8 teaspoon pepper

1/8 teaspoon salt

 

Directions

Cut one small to medium sized ambercup squash in half and deseed. Place face down on a baking dish and bake for 40 minutes at 350 degrees.

After removed from oven flip over and allow to cool to a temperature you can handle before scooping the flesh away from the skin with a large spoon, discard skin.

In a medium frying pan heat coconut oil, mince and saute garlic until it becomes fragrant and begins to brown slightly. Add squash, thyme, salt and pepper to the pan. Reduce heat to medium low and stir with a fork to mash the squash with until it becomes like mashed potatoes, cook for several minutes more to let the flavors mingle. Serve warm.

 

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Spicy Yuchiki Kuri Soup

Spicy Yuchiki Kuri Soup

Ingredients:

1 tablespoon vegetable oil

1 Onion, chopped

5 cloves garlic

2 jalapenos chopped with seeds

1 teaspoons cumin

1 heaping tablespoon Oregano

1 pinch ground roasted ghost pepper

1 1/2 teaspoons salt

1 can white beans, drained

30 oz pureed yuchiki kuri squash

1 quart vegetable stock

2 tablespoons red wine vinegar

1 tablespoon honey

 

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Directions:

Cut 1 yuchiki kuri squash in half and deseed.  Roast, face down at 350 degrees until soft, about 30-40 minutes. Remove from oven and cool, remove skin and puree the soft flesh, set aside.

In a soup pot over medium high heat add oil, onions, garlic and jalapenos, saute about 5 minutes. Add cumin, oregano, salt and ghost pepper, saute about 2 more minutes.

Add white beans, pureed yuchiki kuri and vegetable stock, simmer for 20 minutes, uncovered. Add red wine vinegar and honey then cook for several minutes more. Remove from heat and blend with stick blender until smooth.

 

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Golden Acorn and Delicata Squash

I’m not one to celebrate holidays but the closest I come to doing so is in the fall. Each year I usually pick one or two themes and go with those. This year so far there is a definite interest in squash, so I am trying a different squash recipe with each kind of small squash I am finding in stores. I have to skip over the larger stuff because I’m just cooking for one.

Here is golden acorn squash, halved and deseeded then roasted with honey and sage.

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Stuffed Delicata Squash

Preheat oven to 375 degrees.

Cut and deseed the squash, roast face down in the oven on a baking sheet.

Meanwhile, dice maple breakfast sausage into chunks, add chopped onion and the portabella mushrooms all into the pan in equal amounts, about 1/2 cup of each and saute until cooked.  Remove Squash from oven, flip over and fill with saute, dividing evenly between halves. Add grated Parmesan, and a fresh rosemary sprig dipped in olive oil over the top. Place in oven until the squash is tender, throughout when pierced with a fork. 30-40 minutes.

When done remove rosemary sprig and discard, then add more Parmesan.

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Blue Hubbard Squash

An interesting tear drop shaped squash that has a grey/blue color, they can store for 6 or 7 months if undamaged and stored well.

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Cut  half of a baby Hubbard squash into bite sized pieces and remove skin. Toss with a tablespoon of olive oil, salt & pepper and place in a baking dish, add whole chicken and fresh rosemary sprigs. Roast at 350 for approximately 20 minutes per lb or until internal temperature is 180 degrees.

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Place the other half of the squash face down in a baking dish and bake until it is tender when poked with a fork, about 40 minutes.

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Hubbard Squash Pie

2 cups of roasted and mashed hubbard squash

3 eggs

1/2 cup heavy cream

1/2 cup brown sugar

1/2 teaspoon cinnamon

1/2 teaspoon allspice

1/2 teaspoon ginger

1/2 teaspoon salt

3 tablespoons softened butter

juice from 1/2 lemon

 

Add all ingredients to a blender and blend until smooth, pour into an unbaked pie shell and bake at 375 for 45-50 minutes.

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Roasted Acorn Squash

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Roasted Acorn Squash

Cut 1 acorn squash in half, remove seeds with a spoon and discard.  Score the inside of the squash and cut a flat spot in the skin create a flat base if necessary. Dice a tablespoon on butter and place chunks inside and on the rim of the squash. Drizzle maple syrup over the squash and bake for 1 hour in a 350 degree oven, or until caramelized.

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